10.82 Manufacture of cocoa, chocolate and sugar confectionery

Other CAE Rev 3 codes under 10.82 Manufacture of cocoa, chocolate and sugar confectionery

• 10.81Manufacture of sugar
• 10.83Manufacture of other food products n.e.c.
• 10.84Manufacture of other food products n.e.c.
• 10.85Manufacture of prepared meals and dishes
• 10.86Manufacture of other food products n.e.c.
• 10.89Manufacture of other food products n.e.c.

Frequently asked questions

What is CAE Rev 3 10.82?

CAE Rev 3 10.82 is "Manufacture of cocoa, chocolate and sugar confectionery". This class includes: - manufacture of cocoa, cocoa butter, cocoa fat, cocoa oil - manufacture of chocolate and chocolate confectionery - manufacture of sugar confectionery: caramels, cachous, nougats, fondant, white chocolate - manufacture of chewing gum - preserving in sugar of fruit, nuts, fruit peels and other parts of plants - manufacture of confectionery lozenges and pastilles This class excludes: - manufacture of sucrose sugar, see 10.81

How does CAE Rev 3 10.82 map to other classification systems?

10.82 Manufacture of cocoa, chocolate and sugar confectionery has equivalents in NACE Rev 2 (10.82). These crosswalks let you translate this code between CAE Rev 3 and 1 other classification system.

What is the parent category of 10.82?

10.82 Manufacture of cocoa, chocolate and sugar confectionery sits under 10.82 Manufacture of cocoa, chocolate and sugar confectionery in the CAE Rev 3 hierarchy.